The 30-Minute Vegan - Mark Reinfeld [100]
3. Place the rolls on the baking sheet and bake for 10 minutes, then remove from the oven. Serve on a platter or with two to three rolls per individual plate. Refrigerate if you are not serving immediately. The rolls are awesome chilled as well.
Variation
• Replace the zucchini with thinly sliced eggplant.
EASY AS PIE STIR-FRY
This dish boasts a beautiful rainbow of vegetables. Be sure not to over-stir-fry or the veggies will lose their vibrant colors. Slightly crisp vegetables are what you are aiming for here.
SERVES 8
1 tablespoon toasted sesame oil
4 garlic cloves, pressed or minced
¼ cup peeled and minced fresh ginger
1 medium-size yellow onion, sliced into half-moons
1 medium-size red bell pepper, seeded and sliced
1½ cups diagonally sliced carrots
2 small yellow summer squash, sliced into half-moons
2 cups broccoli florets
2 cups thinly sliced red cabbage
¼ cup soy sauce
2 tablespoons pure maple syrup
¼ teaspoon cayenne, or to taste (optional)
6 cups thinly sliced bok choy
1. Heat a wok or stockpot over medium heat. Place the oil, garlic, and ginger in the pot and lower the heat to low. Chop and add the onion, red bell pepper, carrots, squash, broccoli, and red cabbage one at a time as you go. (If you are using a wok, you can scoot the cooked veggies up the sides while placing the new vegetable at the bottom to cook.)
2. Add the soy sauce, maple syrup, and cayenne, if using. Turn the heat back up to medium, add the bok choy, and stir for 2 to 3 minutes, until the bok choy softens. Remove from the heat and serve.
Variations
• Toast ¼ cup of sesame seeds (page 26) and stir in at the end.
• Add 1 teaspoon of Chinese five-spice powder, or to taste.
• Add roasted tofu or tempeh cubes (see page 28).
CHOCOLATE-COVERED STRAWBERRIES
Look for the plump and juicy berries with a deep red color. Covered in chocolate, they are irresistible. You won’t be surprised when your guests are feeding these to each other!
MAKES 16 STRAWBERRIES
1 pound strawberries
1 (10-ounce) bag vegan dark chocolate chips (about 2 cups)
1. Melt the chocolate chips according to the method on page 273. Meanwhile, rinse and pat dry the strawberries.
2. Dip each strawberry in the melted chocolate and shake it around so that the chocolate thoroughly coats all of the tiny indentations. Remove, give it a swirl, and place on a parchment paper-lined tray. Refrigerate until the chocolate hardens, about 15 minutes.
Variations
• Other fruits work well here, too. Try this with banana slices. Also try with whole bananas: cover in chopped toasted almonds or pecans (see page 26) and freeze if desired.
The Ultimate Kids’ Slumber Party
Feeding a group of kids can have its challenges. This menu is great for younger kids who tend to gravitate more toward simpler transitional foods and rely on old standbys (see the Phoney Baloney Sandwiches). If your young guests are a little more adventurous, consider introducing them to ethnic foods. Mexican is a good place to start. Try Quesadillas (page 120) and Fajitas (page 217) in place of Finger Sandwiches and Mac N Cheese.
Kids’ Finger Sandwiches (recipe follows)
Mac N Cheese (page 249)
Crispy Kale (page 86)
Watermelon Cooler (page 45)
Candy Apples (recipe follows)
Spirulina Popcorn (page 84)
KIDS’ FINGER SANDWICHES
These are the simple, classic children’s sandwiches. Feel free to try to squeak some vegetables in there as well. It’s all about the presentation—for finicky kids, healthy foods presented in a cute way make them more appealing. Having some peanut butter and jelly on standby is a good tactic in case of emergency.
MAKES 4 SANDWICHES
Cucumber Sandwiches
1 medium-size cucumber
Vegenaise or Vegan Mayonnaise (page 288)
4 pieces romaine lettuce
Fresh herbs, if you dare
8 slices whole-grain bread or bread of choice
Phoney Baloney Sandwiches
8-16 slices vegan baloney or
other vegan cold